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There are too many risks and limitations with paper logs – it’s an old fashioned and inefficient way of performing a monitoring activity. It also impedes business activity in so many ways.
There are too many risks and limitations with paper logs – it’s an old fashioned and inefficient way of performing a monitoring activity. It also impedes business activity in so many ways.
Don’t risk COVID-19 with a sign-in sheet!!! Do you have a pen and paper sign in sheet for customers? If so, you are significantly increasing the chances of spreading COVID-19 within your restaurant or cafe. You now have a single
Restaurants and cafes are expected to keep a record of who has eaten there, but are sign-in sheets defeating the purpose and making things worse?
Amid the COVID-19 pandemic, what should workers be doing to keep customers safe? All your coronavirus food safety questions are answered.
Cafes and restaurants need to take extra care to ensure staff and customers are protected from COVID-19. We have compiled a dozen different checklists into the Ultimate COVID-19 Cafe Checklist to help ensure you are doing everything possible to stop the spread of COVID-19.
Have you ever come into work to find your refrigerator has failed and your stock destroyed? Whether you are a hospitality or medical professional, this dilemma could cost you hundreds or thousands of dollars in restocking and lost sales. But
Shopping during Covid-19 can seem risky. You are walking amongst people who may or may not be sick. You are grabbing trolleys which have been touched by countless shoppers. You are feeling fruits and vegetables that others have picked up.
We took to the trains to show how easily germs spread, and this is why you should wash your hands every time you enter the kitchen!!!
What levels are you prepared to go to in an effort to tackle Coronavirus within your cafe or restaurant? Crepe Escape are ahead of the game, but will this soon become the norm?
Sometimes we take ourselves a little bit too seriously. Hopefully our parody is enough to start a conversation, not finish a debate!
In a recent post I discussed a scenario in which poor use of gloves and a cloth could lead to food poisoning. Prior to that I discussed excuses made for bad practices. This footage was the basis of my series of posts.
I was asked how wiping a sandwich bench down with a cloth could give someone food poisoning. Here’s my simple scenario, and it really is just a matter of time.
One common defence for bad food safety is “no-one has ever had food poisoning here”. Case in point was the use of gloves and a cloth. Let’s explore this a bit more and work out how bad you have to be before you do give them food poisoning.
Today I watched some shocking hand hygiene and glove use in a local café. When I discussed it with the business owner, I was amazed at how many of the standard food safety excuses came up. I could almost number them off.
A great Christmas tradition is the roast turkey in the middle of the Christmas banquet. And since it is a recipe that we only tackle once a year, it requires more knowledge into how to cook this dish. So that
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. Since 2005, this is the first update it has gotten! Get acquainted with the newest update to this standard. It is a great way
Another food recall has been made and this time it involves apple pies. The recall was made late yesterday afternoon.
Australian dried apricots were recalled last night. South Australia Health announced the recall following two complaints.
Many producers know the importance of compressed air in the food production process. Despite its importance, it is very easy for people to neglect the food safety of this system. It is one of the places that can cause cross-contamination
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